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Tri-Tip Nacho Lunch

dmouratidmourati Posts: 1,077
edited October 3 in EggHead Forum
We went out for a family hike and came back hungry. I made a full tri-tip dinner last night so had leftover SRF Black tri-tip and pinquito beans. This set the stage for a nice tri-tip nacho lunch.



La Rosa totopos (chips), diced tri-tip, monterey jack cheese, pinquito beans, and a generous pour of Valentina's hot sauce.



Diced roma tomato, scallion, and avocado for toppings. I find that a meat heavy nacho needs these type of vegetable toppings to balance it out.



FedEx guy showed up with my Rockwood three-pack while the nachos were in the oven. Inventory is back up to four bags, a safe level.



Here's what they look like after 20 minutes or so at 400F.



My finished plate. The tri-tip was so good.

How do you make nachos?
Mountain View, CA

Comments

  • dmchicagodmchicago Posts: 3,120
    Beautiful!
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE.

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
  • TideEggHeadTideEggHead Posts: 1,101
    Good looking nachos!
    LBGE
    SC AL
  • loco_engrloco_engr Posts: 4,987
    I'd gladly pay you next week for some of those nachos today  =)
    aka marysvilleksegghead, moved to Basehor,KS 2/26/2021
    Lrg 2008
    mini 2009
    XL 2021
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
  • TechsasJimTechsasJim Posts: 204
    Good looking for sure and I often repurpose leftover trip tip like this or for a quick fajita.   

    I like refried beans on mine to help the ingredients stick to the chips.   We have a brand of refried beans here that has chorizo in it.   Adds an extra little something.  

    Agree with the veggie component!
    LBGE, HCI 9.4, SE Texas
  • bluebird66bluebird66 Posts: 2,505
    That looks good!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • RyanStlRyanStl Posts: 420
    That looks real good.  I love me some nachos.
  • calikingcaliking Posts: 15,713
    Beeeeeeautiful!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • dmouratidmourati Posts: 1,077
    edited October 7
    Good looking for sure and I often repurpose leftover trip tip like this or for a quick fajita.   

    I like refried beans on mine to help the ingredients stick to the chips.   We have a brand of refried beans here that has chorizo in it.   Adds an extra little something.  

    Agree with the veggie component!
    I've been on a super bean kick lately. Hardly a week goes by where I don't make a pound of pinto, black, or pinquito beans. I'm also into refried beans and agree with their adhesive quality. 

    This meal was under time pressure and one family member refuses to eat "smooshed beans."

    I'm all for tips on beans, refried or otherwise as this is a new endeavor for me and I'm still learning. 

    For pinquto beans, I've settled on dried beans from Ranch Gordo and the seasoning from Susie Q. My steps are to saute garlic and onion in olive oil, add in the beans, seasoning, cook in chicken broth, boil for 15 minutes, reduce to a low simmer until tender.
    Mountain View, CA
  • TechsasJimTechsasJim Posts: 204
    Just repurposed some Tri tip for quesadillas.   Didn’t take pics, just generic version with guacamole.  
    LBGE, HCI 9.4, SE Texas
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